Crispy Kale-Topped Mashed Potatoes
Equipment
- 1 Large pot
- 1 colander
- 1 potato masher
- 1 large baking sheet
- 1 large mixing bowl
- 1 Spatula
- 1 Oven
- 1 stove
Ingredients
- 2 pound potatoes peeled and cubed
- 1/2 cup milk warm
- 4 tablespoon butter divided
- salt to taste
- pepper to taste
- 4 cup kale chopped and stems removed
- 2 tablespoon olive oil
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350°F (175°C).
- Place the cubed potatoes in a large pot and cover with water.
- Bring the water to a boil over medium-high heat and cook the potatoes until tender, about 15-20 minutes.
- Drain the potatoes using a colander and return them to the pot.
- Add warm milk, 2 tablespoons of butter, salt, and pepper to the potatoes.
- Mash the potatoes until smooth and creamy, then set aside.
- In a large mixing bowl, toss the chopped kale with olive oil, remaining butter, garlic powder, salt, and pepper.
- Spread the kale evenly on a large baking sheet.
- Bake the kale in the preheated oven for 10-15 minutes or until crispy.
- Serve the mashed potatoes topped with the crispy kale.
Notes
For best results, use starchy potatoes like Russets for a fluffier mash. Ensure the milk is warm before adding it to the potatoes to prevent them from becoming gummy. Adjust the seasoning to your preference, and consider adding a sprinkle of Parmesan cheese for extra flavor.
Tried this recipe?Let us know how it was!